Another winner, winner, chicken dinner! You can’t miss when budget-friendly chicken thighs are cooked to golden brown, nestled into a bed of rice and vegetables, and dressed with a honey-chile sauce. This is truly a one-pan recipe, making clean-up a breeze. The right amount of fat can be fantastic and flavorful, but you can have too much of a good thing. Trim excess fat from the chicken thighs to prevent rice from clumping. If needed, pour out excess fat from the rendered chicken thighs before adding your vegetables. Turn leftovers into fried rice. Shred chicken and refrigerate; let rice chill overnight, uncovered, and stir fry it the following day.